Spicy Black Bean Empanadas
These Spicy Black Bean Empanadas are such a delicious appetizer treat.
It’s one of those appetizers you just can’t wait to have while you’re preparing them and….
With just a few ingredients and a creamy delicious dip sauce, you will be having these mini smoky, spicy beef empanadas in just under an hour.
The beef is seasoned simply with garlic, cumin, chili powder and a little bit of tomato sauce. Then stepped up with peppers, onions, jalapenos and of course black beans.
And since you’ll be using puff pastry dough, you do not have to prepare the empanada dough (masa). Cut dough out into mini empanada discs and you’ll be ready to fill them with your savory filling.
But no empanada is complete without an awesome dip. So for these spicy black bean empanadas recipe I decided to pair them up with a creamy poblano dip.
The poblano dip is also easily prepared.
Combine one fresh poblano pepper, sour cream, a little bit of mayonaisse, garlic, fresh cilantro, lime juice, salt and pepper.
So make sure not to skip this step.
Spicy Black Bean Empanadas
|Prep time||40 minutes|
|Cook time||15 minutes|
|Total time||55 minutes|
|Meal type||Appetizer, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
- 1/2 Pound beef
- 1 Small red pepper (chopped)
- 1 Small onion (chopped)
- 1 jalapeño (chopped (could remove seeds and devein if you do not want your empanadas spicy)
- 1 garlic clove (minced)
- 1 can black beans (drained and rinsed)
- 1/2 cup tomato sauce
- 1/4 cup fresh cilantro (chopped)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 package puff pastry or bread dough
For Poblano Dipping Sauce
- 1 poblano pepper
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 clove garlic
- 1/4 cup fresh cilantro
- 2 Tablespoons lime juice
- salt and pepper (to taste)
- 1 egg (whisked)
- 1 tablespoon of water (add to egg)
|Heat oven to 350 degrees.|
In a large skillet over medium heat, cook ground beef. Stir and break apart with a spoon. Cook until meat is no longer pink.
Add pepper, jalapeno, onion and garlic and cook until tender.
Stir in tomato sauce, cumin and chili powder.
Reduce the heat and cook for 5 minutes.
Remove from heat and let mixture cool some or to room temperature.
|If you're using puff pastry, unfold one sheet on a lightly floured surface. Roll into a 16 x 12 rectangle and using a biscuit cutter, cut 2 1/2 inch circles. Repeat with the remaining sheets. |
You should end up with 30-40 circles.
If you're using bread dough:
knead on a lightly floured surface. Using a roller, roll dough out to 1/4 inch flat.
Using biscuit cutter, cut out as many circles as you can.
Re-roll dough and flatten again. Repeat process until done with dough.
|Get a small bowl of water. (to seal empanadas)|
Spoon a little over a teaspoon of beef mixture on one side of circle.
Brush the edges of circles with a little bit of water to seal empanada (could also use forefinger).
Fold the dough over filling and seal with fingers and then crimp edges with a fork (refer to pictures).
Repeat process with the rest of the empanada dough circles.
Place empanadas on a baking sheet.
Brush all with egg wash mixture (optional)
Bake for 10-15 or until golden brown.
|For Poblano Dipping Sauce|
|Roast poblano pepper over medium heat in a skillet and char on all sides. (Roast until softened some).|
Remove and place pepper in a plastic container and cover. Let "sweat" for 10 minutes.
Under running water, remove seeds and stem with fingers.
Place poblano pepper and all other dip sauce ingredients into a blender or chopper. Blend until smooth.
Transfer to a bowl.
|Remove empanadas from oven, serve immediately with poblano dipping sauce.|
Press down with fingers.
Crimp down with a fork.
For more delicious beef recipes, click here. Here’s a sneak peek what you will find.
Albondigas en Salsa de Chipotle (Meatballs in Chipotle Sauce)
What do you think about these Spicy Black Bean Empanadas?